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Ingredients
- 1 pkt chocolate sandwich cookies (16-oz)
- 3 Tbsp. unsalted butter melted
- 1 quart mint chocolate chip ice cream
- 1 quart cookies and cream ice cream
- 1 pkt mint chocolate chips (10-oz)
Directions
- Finely grind cookies in processor. Blend in melted butter. Press crumb mix proportionately onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan. Chill 30 min.
- Meanwhile, soften mint ice cream slightly, about 2 min in microwave set on medium-low or possibly in refrigerator. Spread mint ice cream proportionately in chilled crust. Freeze till set but not solid, about 1 hour.
- Soften cookies and cream ice cream. Spread proportionately over mint ice cream in pan. Freeze at least 2 hrs or possibly overnight. Heat chocolate chips in top of double boiler over simmering water, stirring till smooth. Using fork,
- lightly drizzle some chocolate back and forth over cake, creating design.
- Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.
- Serves 8.
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